Cheesy Mexican Skillet

This one-pan wonder is made with spicy rice, chicken mince, peppers and beans and topped with a layer of oozy cheese for a fiesta of flavours in every bite.

It’s ready in less than 30 minutes, requires only one pan and is covered in cheese - what more could you need?

I use Uncle Ben's microwaveable Spicy Mexican Rice but you can use plain cooked rice if that's all you have.

Make it vegetarian by leaving out the chicken mince or using your favourite meat substitute.

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Ingredients:

• 500g chicken or turkey breast mince (or vegetarian version)

• 2 packets microwaveable spicy Mexican rice (or ~500g plain cooked rice)

• 15ml olive oil

• 50g grated cheddar

• 50g grated mozzarella

• 1 tin black beans

• 1 onion, finely chopped

• 1 red bell pepper, finely chopped

• 1 yellow bell pepper, finely chopped

• 100g sweetcorn

• 6 cloves garlic, minced

• 2 tbsp tomato purée

• 2 chillies, finely chopped (optional)

• 2 tbsp cumin powder

• 1 tbsp smoked paprika

• 2 tsp coriander powder

• 2 tsp chilli powder (optional)

• Salt to taste

Method:

1. Heat the oil in a large, deep skillet or pan on a high heat.

2. Add in the onions and garlic and sauté until softened.

3. Push to one side of the pan and add in the chicken/turkey breast mince, breaking it up as it cooks. Add in the spices and the salt.

4. Once the mince has browned, add in the peppers, chillies and tomato purée. Stir well, turn down the heat and allow the mince to completely cook through.

5. Mix in the rice, black beans and sweetcorn and let the rice cook for a few minutes (if using microwaveable rice).

6. Top with the grated cheddar and mozzarella and allow the cheese to melt on the stove or pop it under the grill for 5 minutes or until the cheese is golden and melted.

7. Serve straight away with sour cream and guacamole.

Serves 6

Macros per serve: 358 calories, 11.5g fat, 32.8g carbs, 29.4g protein